and Magazine of the Ceylon Agricultural Society.— November, 1912. 407 



The plan reproduced on p. 406 (Model II) shows 

 us a drying-shed (with a different system of 

 pipes and trays) in New Guinea which can 

 be set up at small cost but whose method of 

 operation is exactly similar to the one des- 

 cribed above. 



To ensure the production of a copra which 

 is proof against mildew it is absolutely neces- 

 sary to reduce the moisture contained therein 

 to 5 per cent and less— a result which can be 

 achieved only if artificial heat be employed in the 

 process of drying. The quality of the copra is 

 also improved by the increased heat, while the 

 percentage of free fatty acid diminishes ; and 

 the oil produced from this copra is less exposed 

 to the danger of becoming rancid. 



According to the " Philippine Journal of 

 Science " the free fatty acid after drying the 

 copra amounts: — 



In 51— 56<>C within 20 hrs. to -08% * 



In 50— 56°C within 9£ to 14§ hrs. to '13— -32% t 



In 74— 93°C within 3£ hrs. to -06% 



The oil extracted from the copra contains free 

 fatty acid as follows, according to experiments 

 made in Manila :— 



Method of Preparation Free Fatty Acid. 

 Copra dried in Vacuum (100° C) 06 o/o 



Copra dried in sheds (80—90° C) -06 o/o 



Sun dried Copra .... "13 — 3 o/o 



Copra Mildewed .„ ri8— 3 5 o/o 



The slightly enhanced cost of the manufac- 

 ture of the copra by artificial drying is made up 

 for by the enhanced price obtained for the better 

 quality. L. Hahn-Heilbroun gives in the form 

 of an extract his opinion of the value of the dif- 

 ferent processes of manufacture : — "Fire dried 

 copra is useless for food preparations : for oil- 

 food and confectionery fat only sun-dried or 

 artificially dried copra need be taken into con- 

 sideration. 



To the more unimportant kinds belongs Java 

 copra ; of still less consequence is the South sea 

 article. Both yield a yellowish oil which con- 

 tains an unusually large amount of fatty acid. 

 New Guinea copra yields a clear oil with consi- 

 derably less fatty acid, but cannot attain to the 

 quality of Ceylon copra which produces an oil 

 almost as clear as water and is generally manu- 

 factured in a uniform way. The best, however, is 

 Malabar copra which is quite white, without 



* Drying the nut immediately after opening, 

 t Drying the nut after having lain for a night 

 open in a room at 30*C. 



spot or mould of any kind, producing an oil 

 clear as water, with a delicate flavour, and ab- 

 solutely without serbacic acid— qualities which 

 all find great favour among the manufac- 

 turers of palm butter. 



Copra sliced into small pieces is less in de- 

 mand than copra in large pieces as the material 

 is examined before manufacture and the pieces 

 of inferior quality sorted out — a thing which 

 admit of being more easily done in the case of 

 large than of small pieces." — Die Kultur Uer 

 Kokospalme von Hans Zae.pemick. 



A NEARLY SEEDLESS MANGO 



The following account of an almost seedless 

 mango that has been given the name Oahu is 

 contained in the annual Report of the Hawaii 

 Agricultural Experiment Station for 1911, issu- 

 ed in April last : — A seedling tree about six or 

 seven years of age bore fruit this year, and its 

 characteristics have given justification for nam- 

 ing it Oahu It is probably a cross between the 

 Hawaiian sweet mango and the Crescent, Al- 

 though the husk is present, the seed presents 

 an undeveloped condition with often just the 

 seed coat present. About 75 per cent, of this 

 year's crop has had no visible seed. The Oahu 

 is valuable as a large, fine appearing fruit of 

 good quality. Its nearly seedless condition 

 makes a thin husk with a large proportion of 

 flesh. No mango weevil (Cryptorhynchus mangi- 

 fet-ae) has been found within these mangoes, 

 and it will be interesting to note what may be 

 the result of the attack of this insect on a fruit 

 which contains no seed upon which its larva 

 may feed. The Oahu is also worthy of propag- 

 ation as a basis for breeding toward complete 

 seedlessness. The form is oblong, heavily 

 shouldered at the cavity end and tapering to- 

 word the apical end ; size large, averaging in 

 weight from 10 to 15 oz ; cavity shallow, flaring, 

 irregular ; stem slender ; apex variable, ranging 

 from a point to a depression ; surface moderate- 

 ly smooth and undulating ; colour pale-yellow 

 with a reddish blush on the exposed side; dots 

 numerous, small, yellow, depressed ; bloom 

 bluish-white, moderately abundant ; skin moder- 

 ately thick, tough, tenacious ; flesh thick, bright- 

 yellow, juicy, with an abundance of fibre; seed 

 dried up or represented by just the seed coat ; 

 flavour rich, moderately sweet, quality good. 

 Season June to August at Honolulu, Hawaii. 

 This tree is of the average height and presents 

 a broad, spreading habit. 



